The Kitchen · Kitchen Basics
Garlic Lemon Shrimp
From The Kitchen · a prep-ahead staple
Shrimp cooks so quickly that it's one of my favorite proteins for busy evenings or last-minute lunches.
Prep-ahead: marinate first with the lemon-herb shrimp marinade — it keeps two weeks in the fridge.
Scale
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 pound large shrimp, peeled
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of one lemon
- 1 tablespoon chopped parsley
- Salt and pepper
Method
- Heat olive oil in a skillet.
- Add garlic for 30 seconds.
- Add shrimp.
- Cook about 2 minutes per side.
- Finish with lemon juice and parsley.
Gina's tip
Don't overcook the shrimp—they should stay tender and juicy.
Coach's Note
Shrimp forgives a hard day. Five minutes from pan to plate, and dinner is real. Speed is not the enemy of eating well.
Complete the Meal
Serve it with Sautéed Broccolini, Brown Rice, and a Greek Village Salad.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina